This pie rather light, low-fat - oil is present only at the test which in pastries not so there is a lot of. Practically all pie consists of a gentle proteinaceous and currant stuffing which instantly melts in the mouth.
It is required to you
- For the test:
- - 250 g of flour;
- - 125 g of a desi;
- - 75 g of sugar;
- - 1 egg;
- - salt pinch.
- For a stuffing:
- - 500 g of red currant;
- - 200 g of icing sugar;
- - 6 egg whites;
- - 1 tablespoon of starch.
- In addition:
- - dry haricot as cargo;
- - oil for greasing of a form.
Instruction
1. On a table a hill sift flour in which center make deepening. Break egg in deepening, fill up sugar and a pinch of salt. Lay out the cold desi cut with thin flakes on an outer edge of a flour hill. Create smooth shortcake dough fast movements from the outside inside. Inwrap dough in food wrap, remove in the fridge for half an hour.
2. Touch berries of currant and rinse a baking plate water, dry. Roll dough on a land surface in a circle with a diameter of 30 centimeters. Oil a split mold with a diameter of 28 centimeters. Lay out dough in a form, coming on walls. On all surface of the test pin it a fork. Put on dough paper for pastries, from above fill haricot or peas as cargo. Bake a basis for pie of 20 minutes at 175 degrees.
3. Beat the cooled whites of eggs in strong foam, gradually fill up icing sugar. Foam has to turn out brilliant. Carefully mix a starch spoon. Postpone away 4 tablespoons of an albumen foam, to other penalty fee mix a currant berry spoon.
4. Get a ready basis, remove cargo, on a surface of the test distribute meringue with currant, from above distribute an albumen foam which you put aside. Bake pie of 55 minutes, covering a top with paper for pastries if it begins to burn. Meringue has to turn out slightly suntanned.
5. Completely cool meringue and red currant pie, before giving it is desirable to take it in the fridge at least within half an hour.